+ FOR THE GLUTEN-FREE FRUIT MINCE: The fruit mince can be made up to 2 months in advance. Store in an airtight container and stir every 2 weeks. + Apart from pudding and fruit cakes, you can also use this fruit mince in fruit mince pies, rum balls, brownies, fudge or even folded through ice-cream. + FOR THE GLUTEN-FREE STEAMED PUDDING WITH SPICED POMEGRANATE SYRUP: When you’re replenishing the boiling water, be careful not to pour the water over the pudding basin as water may leak into the basin, making the pudding soggy and stopping it from cooking properly. + We used frozen pomegranate seeds as pomegranate aren’t in season. You can use fresh seeds if they’re available. + You can make the pudding up to 3 days in advance. Store in an airtight container in a cool, dark place or in the fridge. To reheat, return it to the pudding basin. Secure lid. Boil in a saucepan of water for 1 hour or until heated through.